Go Back
+ servings
Your Basic Grilled Chicken Marinade

Your Basic Grilled Chicken Marinade

Print Recipe
Your Basic Grilled Chicken Marinade is a staple, must have and must make recipe. A simple marinade that calls for basic pantry ingredients like balsamic vinegar, dijon, dried spices and fresh rosemary. The perfect balance of savory with just a touch of sweetness. Serves 4 but can easily be doubled.
Course Homemade Ingredients & Condiments
Cuisine American
Keyword easy recipe, grilled chicken, grilling, marinade, summer, your basic recipe
Prep Time 5 mins
Cook Time 8 mins
Additional Time 2 hrs
Total Time 2 hrs 13 mins
Servings 4 servings
Calories 220
Author Laurie McNamara


  • 2 tablespoons dark brown sugar
  • 1 tablespoon fresh rosemary minced
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon paprika
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil extra light, plus more for grill grates
  • 2 tablespoons light soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dijon mustard
  • pounds boneless skinless chicken breasts or thighs


  • In a bowl or large liquid measuring cup, measure and add in the sugar, rosemary, garlic powder, black pepper, paprika, balsamic vinegar, olive oil, soy sauce, worcestershire and dijon. Whisk well to combine.
  • Place chicken breasts (I cut 2 large breasts in half horizontally) into a resealable bag. Pour the marinade over top.
  • Toss the chicken in the marinade. Press or squeeze as much air out of the bag as possible, seal and let marinade for 2 to 6 hours. I like to place the bag on a tray just to make sure there aren’t any leaks.
  • Once you're ready to grill, remove the chicken from the fridge so it can come up to room temperature. Use paper towel dipped in a bowl of a little extra light olive oil and wipe your grill grates.
  • Close the lid and preheat your grill to 500-550°.
  • Once preheated, remove the chicken from the marinade and place the chicken onto the hot grates, cover and grill for 3 to 4 minutes. Discard teh marinade. You may need to adjust the heat to avoid burning.
  • Turn and continue to grill for 3 to 4 more minutes OR until the internal temperature is 165°. This chicken really likes to stick to the grill (even when oiled), so be patient and use the tongs to really scrape and get under the chicken. An instant read thermometer is great for this!
  • Of course the timing will depend on how thick your chicken breasts or thighs are.
  • Let the chicken rest for a few before serving.


Serving: 1g | Calories: 220kcal | Carbohydrates: 11g | Protein: 17g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 784mg | Fiber: 1g | Sugar: 9g